Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
Spread cream cheese on wrap.
Top with a layer of hot pepper jelly.
Sprinkle with crumbled Feta cheese.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.
small bowl, combine the pepper jelly and mustard, set aside.
Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
alt and pepper. Allow to stand at room temperature for 30 minutes
easpoon jelly into each mini tart.
Bake 400 degrees for 10
owl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon
Preheat oven to 350 degrees.
Spread one side of each bread slice with butter. Place slice on a baking sheet buttered-side down.
On the top side spread pepper jelly, then top evenly with cheddar (or cheese of choice) and bacon. Broil just until cheese melts. Cut slices in half and serve warm.
A pizza cutter works great for this) Brush one rectangle with
For the pepper jelly: Combine the vinegars and corn
f vinegar, 1 cup of pepper jelly in saucepan over medium heat
Whisk chili powder, black pepper, ground cumin, and salt together
o soak them in water for 30 minutes.
Be sure
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
br>Place 1/4 teaspoon jelly on the center of each
For OAMC: Combine ingredients in a
Preheat oven to BROIL.
Spread each slice of toasted bread on one side with the hot pepper jelly.
Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
Cut slices in half, garnish with cilantro and serve hot.
Preheat oven to 450 degrees.
Line a roasting pan with heavy foil.
Generously salt & pepper the tenderloin.
Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.